Granny Bird Beans

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Granny Bird Beans
Great as a side dish, or the main meal with corn bread, sheepherders bread or crackers. I have used the left-over beans to make a pot of Chile.
Course Entree, Side Dish
Servings
Ingredients
  • 1 pound Dry pinto beans
  • 1 small onion coarsely chopped
  • 1 ham hock or ham bone
  • 1 T Salt
Course Entree, Side Dish
Servings
Ingredients
  • 1 pound Dry pinto beans
  • 1 small onion coarsely chopped
  • 1 ham hock or ham bone
  • 1 T Salt
Instructions
  1. Pick over the beans for small rocks or debris.
  2. Rinse well, cover with cold water and soak for 6 hours or overnight
  3. Transfer beans to a slow cooker or crock pot and add water to cover by one inch.
  4. Add onion, and ham hock or ham bone. Slow cooker on high until really hot. Reduce temperature to simmer for several hours.
  5. Check that water still covers the beans. Add more if needed
  6. Continue to cook until beans are soft and creamy, and the broth is well seasoned and lightly thickened. Ham should fall off the bone but be sure to remove the bone before serving.
Recipe Notes

Vonnie, would measure the dry beans in a bowl. She was an expert of identifying how many beans to make. She would dump these beans on the table and sort through them to get out the rocks and bad beans, taking three or four beans at a time and slide them back into the bowl that sits on her lap. She was fast.

Green Beans with Bacon and Onion

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Green Beans with Bacon and Onion
Course Side Dish
Prep Time 30 Minutes
Cook Time 10 Minutes
Servings
6 People
Ingredients
  • 2 Cans green Beans Or fresh cooked
  • 4 slices bacon
  • 1/2 Onion
Course Side Dish
Prep Time 30 Minutes
Cook Time 10 Minutes
Servings
6 People
Ingredients
  • 2 Cans green Beans Or fresh cooked
  • 4 slices bacon
  • 1/2 Onion
Instructions
  1. Dice uncooked bacon
  2. Dice onion
  3. Cook bacon and onion in sauce pan, until onion is translucent and bacon is cooked. (Not crispy)
  4. Add Beans and heat.
Recipe Notes

Serves: 6 Prep Time: 30 min Cook Time: 10 minutes How Did You Get This Recipe: Doris Spann. I do not know where she came across this recipe. I do know Brian Sapnn loved these beans. I believe when his family was asked to bring a vegetable to a holiday dinner, he made these.

Vegetable Soup

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Vegetable Soup
Course Side Dish
Servings
Course Side Dish
Servings
Instructions
  1. Cut meat into chunks and brown in fat
  2. Add salt and pepper
  3. Put water over and cook in pressure cooker for about ½ hours
  4. Peel carrots, potatoes, 1 big onion, celery, shredded cabbage, 1 can tomato sauce and Worcestershire sauce
  5. Cook until vegetables are tender

Turkey Wild Rice Soup

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Turkey Wild Rice Soup
Course Side Dish
Servings
6 Servings
Ingredients
  • 3/4 cup chopped onion
  • 3 T butter
  • 2 cups diced turkey
  • 1 package 6 ounces long grain and wild rice mix
  • 5 cups water
  • 1 chicken bouillon cube
  • 1 cup broccoli flowerets
  • 1/2 cup coarsely shredded carrot
  • 1 cup half and half
  • 2 T sherry optional
  • Salt and pepper
Course Side Dish
Servings
6 Servings
Ingredients
  • 3/4 cup chopped onion
  • 3 T butter
  • 2 cups diced turkey
  • 1 package 6 ounces long grain and wild rice mix
  • 5 cups water
  • 1 chicken bouillon cube
  • 1 cup broccoli flowerets
  • 1/2 cup coarsely shredded carrot
  • 1 cup half and half
  • 2 T sherry optional
  • Salt and pepper
Instructions
  1. In a Dutch oven, sauté onion in butter until crisp-tender.
  2. Add turkey, both packets from rice mix water and chicken bouillon.
  3. Bring to a boil; stir cover and simmer 20 minutes or until rice is tender.
  4. Add broccoli and carrot
  5. Cover and simmer 5 minutes more
  6. Stir in half and half
  7. Heat to serving temperature; do not boil
  8. Stir in Sherry, salt, and pepper to taste

Swiss Beans

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Swiss Beans
Course Side Dish
Servings
Ingredients
  • 1 can French Style green beans
  • 1 T butter
  • 2 T flour
  • 1 t Salt
  • 1/4 t Pepper
  • 1 t sugar
  • 1/2 t grated onion
  • 1 cup sour cream
  • 1/4 lb swiss cheese grated
Course Side Dish
Servings
Ingredients
  • 1 can French Style green beans
  • 1 T butter
  • 2 T flour
  • 1 t Salt
  • 1/4 t Pepper
  • 1 t sugar
  • 1/2 t grated onion
  • 1 cup sour cream
  • 1/4 lb swiss cheese grated
Instructions
  1. Heat green beans and drain.
  2. Melt butter, blend in flour, salt, and pepper, sugar, and onion.
  3. Add sour cream gradually and cook, stirring constantly until thickened.
  4. Fold in beans
  5. Pour into 1 1/2 quart casserole
  6. Grate cheese and sprinkle on top.
  7. Place under broiler for 5 minutes or until cheese is melted.
  8. Makes 6 servings
Recipe Notes

Lisa

Harvard Beets

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Harvard Beets
Course Side Dish
Servings
Ingredients
  • 12 beets sliced
  • 1/2 cup sugar
  • 1 T cornstarch
  • 1/2 cup vinegar
Course Side Dish
Servings
Ingredients
  • 12 beets sliced
  • 1/2 cup sugar
  • 1 T cornstarch
  • 1/2 cup vinegar
Instructions
  1. In sauce pan combine sugar, corn starch and vinegar.
  2. Let boil 5 minutes
  3. Add beets and simmer.
  4. Serve with a little butter, 2 T
Recipe Notes

Bobbie John

Green Chili Soup

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Green Chili Soup
Course Side Dish
Servings
8 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion from 1 onion
  • 1/2 cup celery from 2 stalks
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 8 canned tomatillos drained and coarsely chopped
  • 6 cups Turkey Stock
  • 2 cans 15.5-oz. white hominy drained and rinsed,
  • 1 can 4-oz. of chopped green chili
  • 4 cups shredded roast turkey chicken
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Toppings thinly sliced radishes lime wedges, fresh cilantro leaves
Course Side Dish
Servings
8 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion from 1 onion
  • 1/2 cup celery from 2 stalks
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 8 canned tomatillos drained and coarsely chopped
  • 6 cups Turkey Stock
  • 2 cans 15.5-oz. white hominy drained and rinsed,
  • 1 can 4-oz. of chopped green chili
  • 4 cups shredded roast turkey chicken
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Toppings thinly sliced radishes lime wedges, fresh cilantro leaves
Instructions
  1. How to Make It
  2. Heat olive oil in a Dutch oven over medium-high.
  3. Add onion, celery, garlic, oregano, cumin, and chili powder; cook, stirring constantly, 5 minutes.
  4. Add tomatillos; cook, stirring constantly, 1 minute.
  5. Add Turkey Stock, hominy, and green chilis; bring to a boil.
  6. Stir in roast turkey; reduce heat to low, and simmer until heated through, about 20 minutes.
  7. Remove from heat, and stir in cilantro, lime juice, salt, and pepper.
  8. Serve immediately with toppings.
Recipe Notes

Serves 8

Green Chili

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Green Chili
Course Side Dish
Cuisine Mexican
Servings
Course Side Dish
Cuisine Mexican
Servings
Instructions
  1. Small pieces of pork rolled in flour
  2. Fry pork in Crisco oil in a Dutch oven
  3. Add onion and garlic
  4. Minced onion
  5. Garlic
  6. Cut up roasted green chilis skinned
  7. Canned tomatoes (squished)
  8. Garlic
  9. Lots of salt
  10. Simmer with fired pork
Recipe Notes

Glenda Rodriguez-Montgomery-Whitney

Cranberry Salad

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Cranberry Salad
Course Side Dish
Servings
Ingredients
  • 1 pint cranberries
  • 1 cup sugar
  • 1 cup apple cored and peeled
  • 1 orange peeled
  • 1 orange unpeeled
  • 1 package lemon jello
  • 1 package cherry jello
  • 2 cups boiling water
Course Side Dish
Servings
Ingredients
  • 1 pint cranberries
  • 1 cup sugar
  • 1 cup apple cored and peeled
  • 1 orange peeled
  • 1 orange unpeeled
  • 1 package lemon jello
  • 1 package cherry jello
  • 2 cups boiling water
Instructions
  1. Boil water
  2. Pour over both packages of jello and sugar. Stir until dissolved
  3. Prepare fruit. Wash, cut apples, section the oranges
  4. In blender, grind some of each fruit. Continue until have used all fruit.
  5. Mix fruit and Jello.
  6. Put in mold.
  7. Chill until set.
Recipe Notes

Doris Spann (Circle P.) Beth Eden Church

Broccoli Cauliflower Salad

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Broccoli Cauliflower Salad
Course Side Dish
Servings
Ingredients
  • 1 small head cauliflower break into bite-size pieces
  • 2 stalks broccoli break into bite-size pieces
  • 1 small onion chopped
  • 1 cup mayonnaise
  • 1 T vinegar
  • 1 T sugar
Course Side Dish
Servings
Ingredients
  • 1 small head cauliflower break into bite-size pieces
  • 2 stalks broccoli break into bite-size pieces
  • 1 small onion chopped
  • 1 cup mayonnaise
  • 1 T vinegar
  • 1 T sugar
Instructions
  1. Prepare vegetables
  2. Combine ingredients for the dressing
  3. Add vegetables and toss until coated with the dressing
Recipe Notes

Tastes better made 1 day ahead and will keep for several days tightly sealed.